Major responsibility is to establish and maintain a high standard cleanliness & sanitation through teamwork involving all food service outlets and the back areas in the hotel and to ensure compliance with the Dubai Municipality regulations, HACCP and Marriott International Standards.
This involves as well Engineering, Housekeeping and all the Departments related to maintain Pre Requisites and HACCP. Responsibility to comply with company policies which include : Financial Performance, Food safety, Brand Standards, Training Associates developing them, guest satisfaction, procurement to ensure a high standard of suppliers and their accordance with Marriott Suppliers Standards as well as Dubai Municipality and HACCP requirements, community relations, equipment standards and high level of the sanitation and safety standards (maintained by daily and weekly inspections).
He / she is accountable for maintaining accurate levels of Controllable in coordination with the Chief Steward and the sanitation and cleanliness of those items.
Make sure that the cleanliness, sanitation and procedures (in all Departments related to HACCP) are accurate, that the 7 Principles are followed by proper Plans and Actions and Training needed and motivation of the associates.
Comply with local, state
And federal health and sanitation codes and is responsible for meeting those standards. Responsible to meet with the Dubai Municipality and Liaise with them, by going to Municipality meetings are related.
Hygiene Manager is the HACCP Team Leader and must communicate to the team through HACCP Meetings, Audits and related
Safety and Security
Report work related accidents, or other injuries immediately upon occurrence to manager / supervisor.
Identify and correct unsafe work procedures or conditions and / or report them to management and security / safety personnel.
Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
Complete appropriate safety training and certifications to perform work tasks.
Follow property specific procedures for handling emergency situations evacuations, medical emergencies, natural disasters).
Policies and Procedures
Follow company and department policies and procedures.
Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
Protect the privacy and security of guests and coworkers.
Maintain confidentiality of proprietary materials and information.
Perform other reasonable job duties as requested by Supervisors.
Assist other employees to ensure proper coverage and prompt guest service.
Address guests' service needs in a professional, positive, and timely manner.
Provide assistance to coworkers, ensuring they understand their tasks.
Speak to guests and co-workers using clear, appropriate and professional language.
Talk with and listen to other employees to effectively exchange information.
Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person / department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.
Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.
Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
Ensure employee compliance with company standards and policies and external regulations safety, OSHA, department-specific procedures such as food standards).
Quality Assurance / Quality Improvement
Comply with quality assurance expectations and standards.
Monitor the performance of others to ensure adherence to quality expectations and standards.
Responsible for the Implementation of all food safety related issues, and to maintain the related paperwork
Responsible for the trainings related to hygiene in the kitchen and service
Responsible for the communication related to food safety between Kitchen, Stewarding, Service, Engineering, Purchasing, Operations Manager and General Manager
Responsible to create an Awareness by using all tools available and all general hotel trainings like Orientation, that give a platform to give
Responsible to implement all new Marriott International requirements and keep them updated, related to the local law
Responsible to implement the 70 Point Checklist in all kitchens, as well as HACCP
Responsible to take actions when a food poisoning occurs, allergy or related
To fulfill all Dubai Municipality requests, by creating Plans and Actions and distribute to the concerned departments, making sure that everything will be implemented satisfactory
Authority to change LSOP’s and Forms, when required by changes in the law
Authority to inform Marriott International of any food related issues
To discipline Managers and their associates when violating food safety related issues
To change a supplier if not corresponding to the standards and find a new approved supplier in accordance with the Exec. Chef
To implement new chemicals and procedures, if the existing ones are not working satisfactory
Check all outlets on a daily basis for sufficient quantities of supplies and equipment.
Constantly spot check equipment for sanitation, safety and proper working condition.
Attend HACCP, Kitchen, F&B and other related meetings as appropriate.
Oversee distribution of adequate supplies to respective areas in coordination with the Head Chef / Operation Manager.
Promote and maintain effective inter / intra departmental communications.
Ensure daily sanitation inspections are made and follow up is recorded in daily checklist and communicate these to the respective department.
Listen effectively, anticipate and resolve problems as they arise.
Embrace and teach empowerment principles to ensure guest satisfaction.
Taking care of Guest complaint regarding foreign matter in food and food taste / quality, if it could be related to a hygiene issue
Knowledgeable of Food Borne Illness Procedures and Bird Flu procedures.
Conduct regular monthly staff meetings.
Manage interviewing, selection, hiring, orientation, training, coaching, counselling and evaluating all stewarding associates and when necessary discipline kitchen and service staff
Develop and supervise the associate’s personal development plans, focusing on subordinate steward supervisors.
Drive commitment to quality assurance, safe work practices, loss prevention, education and enforcement of programs and policies.
Enforce training and ensure safe work environment through the Job Safety Analysis, weekly sanitation inspections and follow ups, loss prevention and quality assurance.
Maintain high associate morale throughout the F&B Team and the supportive departments as Stewarding.
Performs other related tasks as assigned by management.
Complies with Marriott International Hotels Limited Regional Office policies and procedures.
Working hours as required to do your job but normally not less than 48 hours per week.